Introduction
There’s something timeless and comforting about a homemade strawberry cake recipe made with real, juicy berries. Whether you’re baking for a birthday, a weekend treat, or simply to use up fresh strawberries, this dessert delivers bright flavor, soft texture, and beautiful color in every slice. The best part? This strawberry cake recipe is easy to follow, uses simple pantry ingredients, and comes together without complicated techniques.
You’ll love how the natural sweetness of strawberries blends into a tender crumb and creamy frosting. It’s lighter than heavy chocolate cakes yet still rich enough to feel special. Perfect for spring gatherings, summer celebrations, or cozy family desserts, this cake proves that simple ingredients can create unforgettable flavor.
Table of Contents
Why You’ll Love This Recipe
- Made with real strawberries, not artificial flavoring
- Soft, moist crumb that stays fresh for days
- Easy enough for beginners but impressive for guests
- Perfect for birthdays, brunch, or afternoon dessert
- Customizable with different frostings or fillings
- Can be prepared ahead for stress-free entertaining
- Balanced sweetness that isn’t overly sugary
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 10–12 slices
- Calories per Serving: ~320 kcal
- Cuisine Type: American-style dessert
- Diet Type: Vegetarian
Ingredients
Main Cake Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¾ cup (180 ml) whole milk
- 1 cup (150 g) fresh strawberries, finely chopped
- ¼ cup (60 g) strawberry puree (blended strawberries)
Strawberry Frosting (Optional but Recommended)
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 2–3 tablespoons strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredient Substitutions & Swaps
You can replace whole milk with buttermilk for a slightly tangy flavor and extra tenderness. Frozen strawberries work if thawed and drained well. For a lighter option, swap half the butter with neutral oil. Gluten-free flour blends also perform well when combined with an extra egg for structure.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Proper pan preparation prevents sticking and keeps the cake layers intact.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. This step ensures even rising and prevents clumps in the batter.
3. Cream Butter and Sugar
Using a mixer, beat softened butter and sugar for 3–4 minutes until pale and fluffy. This process traps air, giving the cake its light texture.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract. If the mixture looks slightly curdled, don’t worry it will smooth out once flour is added.
5. Combine Wet and Dry Components
Add the dry ingredients in three parts, alternating with milk. Mix gently after each addition. Overmixing can make the cake dense, so stop as soon as the batter is smooth.
6. Fold in Strawberries
Carefully fold chopped strawberries and strawberry puree into the batter. This keeps the fruit evenly distributed without crushing the airy structure.
7. Bake the Cake
Divide batter evenly between pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to a rack.
8. Prepare the Frosting
Beat butter until creamy. Gradually add powdered sugar, then mix in strawberry puree, vanilla, and salt. Adjust thickness with more sugar or puree as needed.
9. Assemble and Frost
Place one cooled layer on a serving plate, spread frosting evenly, then top with the second layer. Frost the top and sides. Chill for 20 minutes for clean slices.
Pro Tips for Perfect Results
- Use room-temperature ingredients for smoother batter and better rise.
- Pat strawberries dry to prevent excess moisture in the cake.
- Don’t over bake the cake should spring back lightly when touched.
- Chill before slicing to keep layers neat and frosting firm.
- Enhance flavor with a teaspoon of lemon zest in the batter.
Small professional touches like these make a noticeable difference in texture and taste.
Variations & Add-Ons
- Strawberry Lemon Cake: Add lemon zest and a splash of lemon juice.
- Chocolate-Covered Strawberry Version: Drizzle melted chocolate between layers.
- Low-Sugar Option: Reduce sugar by ¼ cup and use naturally sweet berries.
- Cupcake Adaptation: Bake in lined muffin tins for 18–20 minutes.
- Cream Cheese Frosting Swap: Replace buttercream with tangy cream cheese frosting for richer flavor.
These variations let you adapt the recipe for different occasions or preferences.
Storage and Meal Prep Tips
Store the finished cake in an airtight container in the refrigerator for up to 4 days. Let slices sit at room temperature for 20 minutes before serving to restore softness.
To freeze, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
For reheating a single slice, microwave for 10–12 seconds to keep the crumb soft without melting the frosting too much.
FAQ Section
Can I use frozen strawberries instead of fresh?
Yes. Thaw them completely and drain excess liquid before chopping or pureeing. Removing extra moisture prevents the cake from becoming dense or soggy while still providing strong strawberry flavor.
How do I make the cake more pink in color?
Natural strawberries create a soft pink tone. For a brighter color, add a small amount of natural strawberry powder or a drop of food coloring without affecting flavor.
Can this strawberry cake recipe be made ahead of time?
Absolutely. Bake the layers one day in advance, wrap tightly, and store at room temperature or in the fridge. Frost the next day for the freshest presentation and easiest assembly.
What frosting pairs best with strawberry cake?
Classic strawberry buttercream is popular, but cream cheese frosting or whipped mascarpone also complement the fruity sweetness beautifully while adding creamy richness.
Why did my cake turn out dense?
Dense texture usually comes from overmixing, cold ingredients, or too much liquid from strawberries. Measure carefully and mix gently once flour is added for the best light crumb.
Conclusion
This homemade strawberry cake recipe brings together fresh fruit flavor, soft texture, and simple preparation in one beautiful dessert. Whether you’re celebrating a special occasion or just craving something sweet and fruity, this cake is guaranteed to impress family and friends.
Give this recipe a try and make it your own with fun variations or creative toppings. If you bake it, share your results, leave a comment, and let others know how it turned out. Happy baking! 🍓